Pineapple Upside-Down Bundt Cake

Pineapple upside-down Bundt cake is one of my favorite summer cakes. It has all the bright, juicy flavor of a regular pineapple upside-down cake. 

But it comes in a lovely Bundt cake package. 

You might not think something this simple could make such a difference, but it does. I mean, look at the picture of this cake! Isn’t it gorgeous?!

This cake is moist, flavorful, and supremely fruity. It’s also effortless to make. Well, mostly.  

Most of its ingredients are mixes. So, you don’t have to worry about “from scratch” baking.

Try it! I guarantee the Pineapple Upside-Down Bundt cake will be one of your new favorites. 

Pineapple Upside-Down Bundt Cake 

I love cooking and baking, but I’ll be honest- I’m not much of a decorator. I can do simple things like putting googly eyes on things and some basic piping.

And yes, I can frost a simple cake. But beyond that, decorating isn’t my forte. So, even though my food always tastes great, it sometimes tastes better than it looks.

Pineapple upside-down bundt cake removes the need for decorating. The cake is stunning straight from the oven. 

Everything about it is gorgeous, making it the perfect centerpiece for your table. And luckily, it tastes just as good as it looks. It’s moist and fruity, sweet and scrumptious. 

This cake is one you will be proud to show off to others. 

Ingredients

• Cooking Spray with Flour- Baker’s Joy is my go-to brand for cooking spray with flour. You can find it in the baking aisle. But if all else fails, Amazon carries it.
• Butter (Melted)- I prefer salted butter, but you can use unsalted. Any brand is fine. But remember to melt it first.
• Brown Sugar- Brown sugar adds not only extra sweetness to this cake. It also caramelizes nicely as the cake bakes. It is one thing that makes it so beautiful. 
• Pineapple Rings- The brand is unimportant, but you must get rings or slices. You do not want chunks, tidbits, or any other variety.
• Maraschino Cherries- Maraschino cherries add flavor and color to this cake. You can find them with ice cream toppings, jelly, or baking aisles.
• Yellow Cake Mix- Any brand is fine. But you can substitute pineapple cake mix. 
• Instant Vanilla Pudding Mix- The pudding mix makes the cake extra moist and spongy. 
• Whole Milk- You can use a different milk if that is what you have. But whole milk will give you the best taste and texture.
• Vegetable Oil- Vegetable oil adds extra moisture. 
• Eggs- Eggs, too, add plenty of moisture to the cake. They also act as a leavening agent to help the cake rise.

How to Make Pineapple Upside-Down Bundt Cake

Jump down to the recipe card for the complete list of step-by-step instructions. 

For now, here is an overview: 

1. Preheat the oven to 350 degrees Fahrenheit and spray a Bundt pan with cooking spray.

2. Pour the melted butter into the pan to coat the bottom. Then, add brown sugar evenly over the butter. Set aside.

3. Make the cake batter, mixing until thick and smooth.

4. Assemble the base. Add a layer of cake batter to the bottom of the bundt pan (1-2 inches is enough). Then, cut the pineapple rings in half and carefully place them (upright) with the cherries in a circle, as shown in the image. Press them into the batter so they touch the bottom of the pan.

5. Pour and bake. Very gently pour or spoon the rest of the batter over the pineapple rings. Adjust as needed, so they stay upright. Then, bake for 35-40 minutes.

6. Cool, serve, and enjoy! Remove the cake from the oven and let it cool for 10 minutes. Invert it onto a wire rack to cool. Then slice, serve, and enjoy! 

Recipe Tips 

• Butter the bottom AND the sides of the pan. This will ensure the cake does not stick when you get it out. 
• Place a baking tray under the pan. It can help with any unfortunate messes that might occur. 
• Remember to set your eggs out early. They should be at room temperature before you add them to the batter. 
• Do not open the oven door. It is tempting to open the door and check on your cakes occasionally. Resist the temptation.
  • Opening the door can cause the cake to bake unevenly and slow the baking time.

Variations 

• Make it extra juicy. This cake looks best with pineapple rings. However, you can make it with pineapple tidbits instead. While it does not look as nice, it makes it super juicy. 
• Swap out the cherries. My mom is not a fan of maraschino cherries. So, when I make this cake for her, I use fresh raspberries instead.
  • You could also try it with other berries. 
• Give the cake some texture. Adding shredded coconut to the batter adds lots of extra texture. This also bumps up the flavor!
• Give the cake a tropical twist! Add a little rum or coconut milk to the batter for a sweet, tropical flavor. 

How to Store Leftovers 

We rarely have leftovers from this cake in my family. People love it far too much to leave any of it behind. 

And honestly, this is great because it tastes best the day you make it. 

However, you can keep leftovers in an airtight container at room temperature. Any extras will last about 2 days. 

The leftovers will last up to 5 days in the fridge.

However, the longer it sits, the soggier it gets. (The juices keep soaking into the cake, making it mushy.) 

You can freeze the leftovers for up to 3 months. 

Let the cake cool first. Then, cover the cake (or individual slices) in plastic wrap and aluminum foil. 

Let it thaw in the fridge overnight when ready to serve it. And then eat it cold or let it warm to room temperature on the counter. 

More Bundt Cakes You’ll Love

Firecracker Cake (Red White & Blue Bundt)
Million Dollar Pound Cake
Lemon Blueberry Pound Cake
Strawberry Pound Cake